Since the fall season is in full swing, I thought I would share my recipe for sugar-free apple pie. Apple Pie is one of my favorites, and definitely easy enough to make.
Just to be clear, this is sugar-free, but it will still have some carbs! I don’t usually take much insulin, but just enough to cover the carbs from the dough… I’ve figure roughly about 25 grams per slice.
Here are the ingredients:
- 5-6 Apples (peeled, cored and cut into small slices)
- Teaspoon of Cinnamon
- 1/4 Teaspoon Ginger
- Optional: 1/4 Teaspoon of Nutmeg
- Squirt of Lemon Juice
- 3/4 Cup of Splenda
- 2 Pie Crusts (I used store-bought)
To start, pre-heat the oven to 350 degrees. Begin pealing all the apples.
Remove the core, and cut into small pieces. Throw into a medium-sized bowl.
Add cinnamon, ginger, lemon juice, splenda, nutmeg (if you want. I didn’t, but I didn’t have any), and pinch of flour.
Use your hands to mix ingredients together. Set a slide.
Take the first pie crust, sprinkle with flour and roll it out. Place onto pan with the edges slightly over the side. Place apple pie mixture into the center.
Take the second pie crust and cover over top. Pinch the bottom and top pie edges together. Create the crust… I used my fingers to roll the edges. Cut a hole or X in the top to let out steam.
Cover edges with aluminum foil for the first 10 minutes. Put in oven for an additional 30 minutes. Cook time = 40 minutes in total.
And here is my sugar-free apple pie: